Capicolla with Fallen Bean Souffle and Winter Fruit

• 2 cups cooked white beans
• 6 eggs, separated
• 1/2 cup whole milk
• 3/4 cup all-purpose flour
• 1/4 tsp. salt
• 1 tbsp. freshly chopped sage leaves
• 1/4 cup fresh bread crumbs, lightly toasted
• 1/4 cup freshly grated pecorino cheese
• 2 fresh ripe pears
• 1/2 lb. capicolla, sliced paper-thin by your butcher

1. Preheat the oven to 375F.
2. In a food processor, puree 1 cup of the beans until smooth.
3. In a mixing bowl, mix pureed and whole beans with 6 egg yolks and milk until smooth.
4. Mix in flour to form a smooth paste.
5. Add salt and sage leaves.
6. In another bowl, whip egg whites to stiff peaks and fold into bean mixture.
7. Lay a piece of parchment paper, cut to dimensions of a 9x12-inch brownie pan.
8. Pour bean mixture into brownie pan and sprinkle evenly with the pecorino.
9. Place in the oven and bake until fluffy and golden brown, 10 to 12 minutes.
10. Remove from the oven.
11. The mixture should sink in the pan.
12. While still warm, roll it up like a jelly roll, remove parchment paper, and set aside.
13. Core and seed the pears and cut into thin slices.
14. Arrange capicolla in a single layer around 4 plates.
15. Cut souffle into 2-inch thick slices and stand upright in the center of a plate.
16. Arrange pear slices around like teepees and serve.

beans, eggs, milk, flour, salt, freshly chopped sage, bread crumbs, freshly grated pecorino cheese, fresh ripe pears, capicolla

Taken from www.foodgeeks.com/recipes/5228 (may not work)